If you’ve ever wondered why those New Year’s black-eyed peas and collard greens taste so good, it’s because of hog jowl. Usually a lump of inexpensive meat that comes uncut on the “rind ...

In keeping with tradition, on New Year’s Day I shall eat black-eyed peas and hog’s jowl. When I was growing up, we called it “hog jaw.” It doesn’t really matter what you call it. It’s good! And I’m ...